1. Sterilize everything. Dad always said making wine should
be like surgery. You have a long run of time ahead of you... at least 6 months
before sampling. Sure your must is strong at the beginning and fermenting does
a lot to keep the wine on its own, but it's important not to introduce any
bacteria that will cause oxidation or mess with the various readings you will
be taking throughout. Keep everything covered so the fruit flies don't swarm in
and contaminate the must.